In a high speed blender, blend the oats until fine like flour. Transfer to a bowl, and stir in the baking powder. Set aside.
Add the pitted dates and hot water to a high speed blender. Blend until fairly smooth, then add the peanut butter. Blend again. Next add the flour. Blend until all the ingredients are well combined.
Line a cookie sheet with parchment paper or a silicon mat. Roll dough into ~ 24 balls and place on the paper. Flatten with a fork using criss-cross patterns.
Bake for 12 minutes, or until desired texture. Remove from the oven and allow the cookies to cool.
Store in an airtight container on the counter, fridge, or freezer.